Baked Rice with Leek and Butternut Squash

Method

1 Preheat the oven to 190ºC (170ºC fan) mark 5. Stir the saffron, orange zest and juice into the stock and set aside.

2 Heat the butter and olive oil in a flameproof casserole and cook the leek gently for 5min until softened and golden. Add the rice and butternut squash and cook, stirring, for 1min.

3 Add the stock, cover with a tight-fitting lid and bring to the boil. Cook in the oven for 25–30min until all the liquid has been absorbed and the rice is tender. Stir in the chives, taste for seasoning and serve.

Get ahead...
Cook the rice in step 3 for 20min only. Spread on to a baking sheet to cool quickly, then freeze in an airtight container for up to a month. To use, thaw overnight at room temperature, then return to the ovenproof dish, stir, cover tightly and reheat at 180ºC (160ºC fan) mark 4 for 20min, then leave to stand for 10min. Stir in the chopped chives and serve.